Trim the end of each stem with a sharp, non-serrated knife under water at 45-degree angle. Make sure to submerge it in water after trimming so as to avoid air pockets to form that can block the path of water into the stem. Never ever use scissors as it can crash the flower stem and can cause it to die quickly.

Tip #1: When cutting flowers from the garden, do it early in the morning when the temperature is still cool. Then, place them in water immediately.

Tip #2: To improve the life of flowers that ooze a milky “sap”, immerse its bottom by 2 inches in boiling water for 10 seconds before using them in an arrangement.

Before you arrange the flowers to your vase, make sure they are clean and free from any bacteria. Use dish soap, hot water, and white vinegar or bleach to clean the inner side of the vase. A teaspoon or two of sugar and bleach, when added to the water, can feed the stems of the flowers and keep the water free from bacteria.

Flowers need food to help them grow and keep them healthy. For cut flowers, foods are used to improve the flow of water on the stems, to help buds open and last longer, and to reduce the growth of bacteria and fungi. The following solutions are good to feed to flowers:

One part Lemon-lime soda and three parts water. Plus ¼ teaspoon household bleach per quart to keep solution clear.

Change the water and cut the stem of the flowers at least every other day. Keep them out of direct sunlight or any place that exposes them to heat such as heaters, fireplaces or appliances. Keep the flowers cool. The higher the temperature, the faster they deteriorate.